



Source: Nicaragua
Region: Dipilto
Producer: Cafetos de Segovia
Process: Natural
Variety:Catuaí, Caturra e Catimor
Altitude: 1200 – 1300 m
Toaster: Caseta
Coffee: 60 g
Water: 950 g
Grinding
Coarse salt (slightly smaller than kosher salt)
Water
Temperature: 93 degrees Celsius
PRO TIP: Don't want to make such a large batch? No problem, reduce the coffee to 30g and water to 450g. However, grind the coffee slightly finer when reducing the amount.

Traditional espresso is around €0.70 and the specialty coffee community is finding it hard to grow its audience when it presents a fair price for espresso.

Long before mastering extraction methods, the secret to enjoying specialty coffee lies in sensory training. Here are the basics to get you started.
Basic recipe for a cappuccino
